Preheat your oven to 375°F (190°C) and unroll the refrigerated pie crust into a 9-inch pie dish. Prick the bottom with a fork and blind-bake for 8-10 minutes until lightly golden.

Cook thick-cut bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.

In the same skillet, add sliced sweet onions and cook over medium-low heat for 10-15 minutes until soft and caramelized.

Slice the tomatoes and sprinkle with salt. Drain in a colander for 10 minutes and pat dry.

Layer half of the cooked bacon in the crust, followed by caramelized onions and sliced tomatoes. Repeat with remaining bacon, onions, and tomatoes.

In a mixing bowl, combine mayonnaise, cheddar, and mozzarella cheese with your choice of herbs. Spread mixture over the layered pie.

Bake the pie for 30-35 minutes until cheese is bubbly and golden brown. Allow to rest for 10 minutes before slicing.

Slice into wedges and serve warm or at room temperature.